Low-fat banana bread muffins Recipe

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Low-fat banana bread muffins

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Categories:	Bakery, Digestion, Fruits, Low-fat, Muffins & Biscuits, Pastry	Rating:	0
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Ingredients:

		MIX TOGETHER
1/4	cup	Unsweetened applesauce
2	tbsp	Lite preserves or
		Fruit-based jam
		BEAT IN
1		Egg replacer equal to 1 egg
		(reconstituted to liquid)
		STIR IN
2		To 3 mashed very ripe
		Bananas
3	tbsp	Soy milk
2	tsp	White vinegar
		SIFT TOGETHER
2	cup	Whole wheat flour
2	tsp	Wheat gluten
1/2	tsp	Baking powder
1/4	tsp	Baking soda
1	pinch	Salt

Procedures:

1	Add dry ingredients to the batter, mixing well.
2	Stir in ?c raisins or date pieces (found in the bulk bins at some health food stores).
3	Fill cupcake size muffin tins ?full.
4	(batter is very thick).
5	Bake 30 minutes at 350 degrees, until top is brown and has a hard crust.
6	Cool slightly, then remove from tins.
7	Makes 1This is a great recipe to double or triple, depending on how many ripe bananas you have.
8	These freeze beautifully and can be popped in the oven or toaster oven at 350 °F for about 15 minutes to give them that fresh baked feel, if desired.
9	I use a nonstick muffin pan but i just picked up some cushionaire muffin tins and find the breads came out lighter now.
10	I do not spray the tins with any pam.
11	Nutritional analysis per muffin based on the ?cup sugar recipe: calories 125°Fat .684 gr (less than 1%) sodium 6.33 mg protein 2.684 gr fiber 3.599 gm